Layer#1 of Trifle:
1 sponge cake ( ready-made) OR:
1 pound cake, 1 angle food cake, or 1 package ladyfingers (soft type)*
4 tbsp. cherry or strawberry jam
Layer#2 of Trifle:
15 small macaroons or vanilla wafers
4 tbsp. sherry wine
2 bananas, peeled and sliced
Juice from 1 lemon
8 oz. cherries, (pitted) OR
1 pound fresh strawberries, cleaned, hulled, and sliced in half
Layer#3 of Trifle: The Custard
1 pint milk
3 large eggs
Grated zest of 1 lemon
2 oz. sugar
1 pint heavy cream, whipped
1. Slice the sponge cake (angel food cake, pound cake) in 3x1-inch strips and spread with jam, then sandwich together. Arrange in the base of a glass serving dish or glass trifle bowl.
*Note: If using ladyfingers, you do not have to slice them, just slit open and sandwich with jam.
2. Cover with vanilla waffers (or macarrons) and sprinkle with sherry. Coat the bananas in lemon juice. Arrange the bananas and cherries (or strawberries) on top of the vanilla wafers or macarrons.
3. Heat the milk until almost boiling. In a large bowl, whisk together the eggs, lemon zest and sugar until pale, then pour in the hot milk, stirring continuously.
4. Return to the saucepan and heat gently, stirring continuously, until the custard thickens enough to coat the back of a wooden spoon. Do not allow to boil. This takes about 20 minutes. Set aside to cool.
5. Pour the custard over the trifle and leave until cold. Pipe the whipped cream on top of the trifle and garnish with candied cherries and sliced almonds.
**Note: Make custard before preparing trifle so it has time to cool.
For the custard in this recipe (steps 3 and 4), you can if you like, substitute vanilla pudding mix. Prepare pudding following instructions on package. Make sure the vanilla pudding has cooled completely before pouring over the trifle.
Date: September 4, 2002